My Semolina Pudding with Compote

5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Rest Time 2 hours
Total Time 2 hours 40 minutes
Course Dinner
Cuisine European
Servings 4 people


My semolina pudding with compote

    Semolina pudding

    • 1 liter Milk 3.5%
    • 1 Big egg
    • 100 g "Semola" durum wheat semolina
    • 60 g Finest sugar


    • 365 g Berries frozen (leftovers)
    • 3 tbsp Finest sugar
    • Ground cinnamon to taste
    • *Glühwein - Konzentrat nach Gusto


    Semolina pudding

    • Pour adequate milk into a saucepan. Then separate the egg, i.e. add the yolks to the milk in the saucepan. Put egg whites in a tall container. Now stir everything together and bring to the boil. In the meantime, measure out the durum wheat semolina & the finest sugar, vanilla sugar and place on the work surface next to the stove.
    • When the milk starts to boil, add the durum wheat semolina, the finest sugar, and vanilla sugar. Shift down and cook the semolina pudding, stirring constantly. After about 5 minutes or more, the mass / consistency should be firmer.
    • Then take the saucepan off the stove and beat the egg whites in the tall container until stiff. Then add this to the semolina pudding. Now transfer to a bowl and let it cool for about 2 hours.


    • Put the frozen berries (leftovers) in a colander and let them thaw. Then take a small pan and pour the finest sugar into it. Melt in it until a light brown caramel mixture is formed. Then remove from the stove and pour in / deglaze the juice of the berries.
    • Stir and bring to the boil again. Add thawed berries, stir and season to taste with cinnamon. Stir, transfer to a bowl and * add mulled wine concentrate to taste and taste. Take deep bowls and first pour in the semolina pudding, then drizzle with the compote.
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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